Best 10 Sesame Lime Scallion Rice Recipes

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Sesame lime scallion rice is a flavorful and easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a delicious and nutritious side dish that is sure to impress your family and friends. The combination of sesame oil, lime juice, and scallions creates a unique and zesty flavor that will tantalize your taste buds. Additionally, the rice is a good source of carbohydrates, fiber, and protein, making it a well-balanced and satisfying meal. Whether you are looking for a quick and easy weeknight dinner or a flavorful side dish for a special occasion, sesame lime scallion rice is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME RICE



Sesame Rice image

Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 5

Coarse salt and ground pepper
1 cup long-grain rice, (not converted)
6 scallions, thinly sliced
1 tablespoon toasted sesame seeds
1/4 teaspoon toasted sesame oil

Steps:

  • In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
  • Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.

Nutrition Facts : Calories 187 g, Fat 1 g, Protein 3 g

SESAME RICE WITH SCALLIONS



Sesame Rice With Scallions image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups sushi rice as the label directs. Meanwhile, cook 1/4 cup sesame seeds in 1 tablespoon peanut oil in a small skillet over medium heat, stirring, until toasted, 4 to 5 minutes. Stir in 4 finely chopped scallions, 1 teaspoon sugar and 1/2 teaspoon salt. Toss with the rice.
  • Serves: 6; Calories: 240; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 5 grams; Total carbohydrates: 42 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams

SCALLION RICE



Scallion Rice image

Make and share this Scallion Rice recipe from Food.com.

Provided by Chele B

Categories     Brown Rice

Time 45m

Yield 3 1/2 c, 4 serving(s)

Number Of Ingredients 4

1 cup brown rice (white would be fine if you prefer)
2 tablespoons vegetable oil
2 1/2 cups chicken stock (2 c for white rice)
4 -5 scallions, sliced

Steps:

  • Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
  • Add the rice to the pan and cook it for a minute, then add the chicken stock.
  • Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
  • Fluff the cooked rice with a fork and stir in scallions.
  • Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.

SESAME LIME SCALLION RICE



Sesame Lime Scallion Rice image

This delicious, easy rice has a light Asian flavor, and pairs well with almost any protein like fish, chicken or pork! The key here is the sesame oil, so try not to substitute it.

Provided by Faux Chef Lael

Categories     Long Grain Rice

Time 35m

Yield 3 Cups, 4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil, divided
6 scallions, thinly sliced, white and green parts divided
1 1/2 cups jasmine rice
3 cups chicken broth (or stock, low-sodium is fine)
1 1/4 teaspoons coarse salt, divided
1/2 teaspoon ground pepper
1 lime, zested and juiced
1 tablespoon toasted sesame seeds

Steps:

  • In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes.
  • Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
  • Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed.
  • Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes.
  • Sprinkle with toasted sesame seeds and serve.

Nutrition Facts : Calories 379.1, Fat 10, SaturatedFat 1.6, Sodium 1295.9, Carbohydrate 61.9, Fiber 3.6, Sugar 1.3, Protein 9.6

SWEET SOY SALMON WITH SCALLION RICE



Sweet Soy Salmon with Scallion Rice image

Brush wild salmon fillets with a soy sauce-honey mixture and then broil; serve them with rice cooked and tossed with scallion.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 tablespoons unsalted butter
3 scallions, sliced (white and green parts kept separate)
1 cup medium grain white rice
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)
2 teaspoons honey
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
1/4 teaspoon toasted sesame seeds
Lime wedges, for serving

Steps:

  • Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray.
  • Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
  • Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes.
  • Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Provided by Christina Chaey

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Cucumber     Green Onion/Scallion     Sesame     Lettuce     Cilantro     Soy Sauce     Honey     Poach     Peanut Free     Tree Nut Free     Dairy Free     Picnic

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (1-1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Steps:

  • Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
  • Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
  • Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
  • Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
  • Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
  • Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

SPICY SESAME CAULIFLOWER RECIPE BY TASTY



Spicy Sesame Cauliflower Recipe by Tasty image

Here's what you need: flour, milk, baking powder, garlic powder, cauliflower, oil, sesame oil, garlic, soy sauce, rice vinegar, sugar, Sriracha, sesame seed, scallion, cornstarch slurry

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

½ cup flour
½ cup milk
1 teaspoon baking powder
1 teaspoon garlic powder
½ head cauliflower
oil, for frying
1 tablespoon sesame oil
1 tablespoon garlic
½ cup soy sauce
¼ cup rice vinegar
1 tablespoon sugar
2 tablespoons Sriracha
sesame seed, garnish to taste
scallion, chopped, for garnish
1 tablespoon cornstarch slurry, mix 1/2 tbsp cornstarch and 1/2 tbsp water

Steps:

  • Whisk together flour, milk, baking powder and garlic powder.
  • Add the chopped cauliflower and toss to coat. Make sure there's a thin layer of batter over the cauliflower.
  • Deep fry cauliflower until golden brown, remove and drain excess oil.
  • Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
  • Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
  • Add the fried cauliflower and toss to coat in sauce.
  • Garnish with sesame seeds and chopped scallions. Serve with rice.
  • Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
  • Enjoy!

Nutrition Facts : Calories 509 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 5 grams, Protein 14 grams, Sugar 25 grams

OCTOPUS SALAD WITH SCALLION AND LIME



Octopus Salad with Scallion and Lime image

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

Provided by Craig Shelton

Yield Serves 4 as a first course

Number Of Ingredients 27

a 3 1/2-pound cleaned frozen octopus*, thawed
2 carrots
1 large onion
1 celery rib
3 long fresh parsley sprigs
1 teaspoon black peppercorns
8 whole cloves
1 bay leaf
4 tablespoons Asian sesame oil
2 tablespoons seasoned rice vinegar
1/2 tablespoon black sesame seeds**
1/2 tablespoon white sesame seeds
1 tablespoon fresh lime juice
2 tablespoons thinly sliced sweet onion
3 tablespoons sugar
1 thin 1 1/2-inch-long dried red chili**
1 cup plain yogurt
1/4 cup fresh lime juice
10 fresh mint leaves
1/4 cup fresh coriander leaves
1 vine-ripened tomato
3 scallions
1/2 red bell pepper
1/4 English cucumber
Garnish: fresh mint sprigs
*available by request from fish markets
**available at Asian markets, some specialty foods shops and supermarkets

Steps:

  • Cut tentacles from octopus and discard head. Coarsely chop carrots, onion, and celery. In a large kettle cover octopus, carrots, onion, celery, parsley, peppercorns, cloves, and bay leaf with water and bring to a boil. Simmer mixture, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
  • Transfer octopus with tongs to a colander and discard cooking liquid and vegetable mixture. Rub octopus gently under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut crosswise into paper-thin slices. Octopus may be prepared up to this point 1 day ahead and chilled, covered.
  • In a bowl stir together all marinade ingredients. Transfer half of marinade to another bowl and reserve, covered and chilled. Add octopus to remaining marinade, tossing to combine. Marinate octopus, covered and chilled, 1 day. Bring octopus to room temperature before proceeding. With a slotted spoon transfer octopus and chili to bowl of reserved marinade and discard any remaining used marinade. Marinate octopus, covered and chilled, 1 day more. Bring octopus to room temperature before proceeding.
  • In a small bowl stir together yogurt and lime juice and season with salt and pepper. Chill sauce, covered, until ready to assemble salad.
  • Cut mint and coriander leaves into thin shreds. Peel and seed tomato. Diagonally cut scallions crosswise into thin slices and cut tomato, bell pepper, and cucumber into julienne strips.
  • Transfer octopus to another bowl and discard marinade and chili. Toss octopus with shredded mint and coriander, tomato, scallions, bell pepper, cucumber, 2 tablespoons sauce, and salt and pepper to taste.
  • Pour a small amount of sauce onto centers of 4 chilled plates. Mound one fourth octopus salad in center of 1 plate. (If using ring mold, put it in center of plate, fill it with one fourth octopus salad, and carefully remove mold.) Repeat procedure with remaining 3 plates. Garnish salads with mint and drizzle with some sauce. Serve any remaining sauce on the side.

RICE NOODLES WITH SCALLIONS AND HERBS



Rice Noodles with Scallions and Herbs image

Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 12

8 ounces rice vermicelli
1/2 cup water
1/4 cup fish sauce
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light-brown sugar
1 teaspoon sliced fresh red chile, preferably Thai bird chile
1/4 cup vegetable oil
1 garlic clove, minced
4 scallions, dark-green parts only, thinly sliced
3 large leaves Boston or Bibb lettuce, very thinly sliced
1 medium carrot, julienned
1/4 cup each fresh mint and basil leaves, torn into small pieces

Steps:

  • Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
  • Combine water, fish sauce, lime juice, sugar, and chile.
  • Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
  • Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.

SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME



Soy-Butter Basted Scallops With Wilted Greens and Sesame image

This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

Provided by Colu Henry

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large sea scallops, patted dry
Kosher salt and black pepper
3 tablespoons grapeseed or canola oil, plus more as needed
2 tablespoons unsalted butter
2 tablespoons soy sauce
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes (optional)
1 1/2 pounds baby spinach or other tender greens
1 teaspoon toasted sesame oil
Lime wedges, for serving
2 tablespoons thinly sliced scallion greens
Sesame seeds, for garnish (optional)
Steamed rice, for serving

Steps:

  • Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
  • Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
  • Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
  • Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
  • Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

Tips:

  • Use high-quality rice: Jasmine or basmati rice are good choices for this recipe.
  • Rinse the rice thoroughly before cooking to remove any starch and impurities.
  • Use a large pot or Dutch oven to cook the rice so that it has plenty of room to expand.
  • Bring the water to a boil before adding the rice. This will help to prevent the rice from sticking together.
  • Once the water is boiling, reduce the heat to low and cover the pot. Simmer the rice for 18-20 minutes, or until all of the water has been absorbed.
  • While the rice is cooking, make the sesame-lime-scallion sauce. In a small bowl, whisk together the soy sauce, lime juice, sesame oil, scallions, and ginger.
  • Once the rice is cooked, fluff it with a fork and then stir in the sauce. Serve immediately.

Conclusion:

This sesame-lime-scallion rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is light and flavorful, with a hint of citrus and a touch of heat. This recipe is also very versatile, and can be served with a variety of dishes. Enjoy!

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